Cioppino "imperiale" Recipe

Ingredients

  • SOUP BASE:
  • olive oil – 1/2 cup
  • pancetta (optional) – 1 thick slice, diced
  • jalapeño – 2
  • onion – 2 (diced)
  • garlic – 6 cloves (minced)
  • fennel – 1/2 bulb (diced)
  • carrot – 1 large (diced)
  • chili-garlic sauce – 1 T
  • tomatoes, whole peeled – 2x28 oz. (crushed by hand; drained; reserve juice)
  • red bell pepper – 1 (roasted; skinned; chopped)
  • anchovies – 2 oz. (drained; chopped)
  • fish stock – 4 cups
  • wine, dry white – 2 cups
  • oregano – 2 sprigs (stemmed; chopped)
  • basil – 8 large leaves (chopped)
  • rosemary – 1 sprig (fried 30 sec in oil; blotted dry; stemmed)
  • thyme – 2 sprigs
  • bay leaf – 3
  • red pepper – 1 t
  • saffron – 1/2 t
  • allspice – 1/4 t
  • cinnamon – 1/4 t
  • red wine vinegar -- 2 T
  • salt
  • pepper
  • FINISHING THE SOUP:
  • flour
  • rock shrimp – 1 lb. (cleaned, drained well)
  • swordfish – 1 lb. (cubed for large bite size)
  • crab meat – 12 oz. (drained well; reserve juice)
  • shallot – 1 (minced)
  • garlic – 1 clove (minced)
  • basil – 8 large leaves – finely chopped
  • butter – 3 T
  • olive oil – 6 T
  • clams or mussels – 32 (scrubbed)
  • herbs for garnish: basil, rosemary, oregano, thyme

Description

Based On The Traditional Fisherman's Soup Served In Portuguese Immigrant Households In The San Francisco Bay Area, This Recipe Is Major Crowd Pleaser At A Special-occasion Dinner…

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